Albert McQuaid of Kerry Ingredients talks about the rise of plant based proteins such as dairy and soya.
However, as Albert explains these can be challenging in terms of both taste and functionality. As a solution Kerry launched a product called ProDiem at Health Ingredients Europe, which helps to modify particles for a smoother taste.
Kerry can help to mask bitter earthy notes in pea protein for instance with taste technology using only natural based products. Perhaps using a rice, pea and oat combination for instance so that the amino acid content is optimal.
Recorded, produced and hosted by: Claire Phoenix
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